Happy Pi(e) Day!
Ben has been asking for a sweet treat since I arrived in Australia, and what better time to bake for him than to do it while honoring one of my favorite non-holiday holidays? Pi Day.
Pi Day occurs each year on March 14 (3.14) to celebrate the mathematical constant π or 3.14.
I constantly need to remind myself that Australians write the date backwards from what I am used to. Instead of 3.14.2014, it’s written 14.3.2014, so Pi Day is something new I got to teach my housemates about. They were excited about it… but I think they were mostly excited because they were getting a free pie!
In addition to my sheer excitement of Pi Day, tonight we are going to a BBQ at one of Ben’s best childhood friend Sam’s house. I have heard quite about Sam, and even more about his girlfriend, who I have chatted with a few times on facebook before moving to Australia. I am very excited to meet them both.
Ben volunteered us for dessert, so it’s a good thing I convinced him not to cut into this pear pie at breakfast this morning or else we would be brining over a half eaten pie – or I would be running out for more ingredients to make another one!
I selected and adapted this recipe from recipe.com because for a baker with no mixer this seemed like the easiest route to go. I bought a premade crust and mixed all the ingredients by hand, first starting with washing the pears.
I bought the greenest pears I could find. They were a bit hard, but I was hoping that by baking them they would soften up a bit. After washing the pears I halved three pears and cut out the cores. The recipe calls for five pear halves, so pick the best looking out of your halves and eat the one you don’t use.
Place the pears in the bottom of your pie pan, evenly. If one doesn’t fit, cut it so that it does.
Set your dish aside and start mixing together the rest of the pie filling. My sour cream was a bit stubborn so I ended up mixing by hand. I don’t recommend this method of mixing regularly, but it was the easiest way for me to incorporate everything.
Spoon the filling overtop of the pears filling in all the spaces. You should use a spoon, not your hand for this part.
Mix together your dry ingredients for the brown sugar crumble coating… I also used my hands for this until everything was grainy then mixed with a fork.
Using a spoon, spread the crumble evenly over the pie.
Bake the pie for about 20-25 minutes. Mine was in the oven for 22 minutes. Cool for about 15 minutes before serving.
If you are planning on rewarming this Pear Pie for a party or just as leftovers, just set the oven to 200F, or 100c, and place oven on baking sheet in the center for 10 minutes if at room temperature, or 15-20 minutes if refrigerated. You want to warm the pie, not cook it.
- 9 inch pie Shell (unbaked)
- 5 pear halves cored and trimmed (2 1/2 pears cut in half lengthwise)
- 3 tablespoons flour
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 1 1/2 cup sour cream
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon nutmeg
- 1/4 cup (56 grams) butter, room temperature
- Preheat oven to 400°F/200°C
- Cut and trim your pears and place in unbaked pie crust with the cut sides down.
- In a small bowl, whisk 3 tablespoons of flour, sugar, cinnamon, sour cream until combined. Spoon pie filling evenly over the pears.
- In a small bowl combine brown sugar, nutmeg, and butter until it forms a crumby consistency. Spoon the pie crumbles evenly over the pie filling.
- Bake for 20-25 minutes, or until the crumbled topping and crust are a golden brown color.
- Remove from oven and cool for 10 to 15 minutes before serving.
- To rewarm: Heat oven to 200°F/100°C, place pie on a baking sheet and warm in oven for 10 minutes if pie is room temperature, 20 minutes for refrigerated pie.